Cornbread Casserole
Rated 5.0 stars by 1 users
Servings
9-12
Prep Time
15 minutes
Cook Time
50 minutes
This super quick side dish kicks a standard skillet cornbread up a notch.
Ingredients
-
2 large eggs, slightly beaten
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1 cup (8 ounces) sour cream
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1-14.75 ounce can sweet corn, cream style
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1-15.75 ounce can whole kernel corn, drained
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1-16 ounce packet Ann Clark Cornbread Mix
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¼ teaspoon smoked paprika
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1 stick (½ cup) unsalted butter, melted
Directions
Preheat oven 350°F. Prepare large cast iron skillet with cooking spray.
Whisk eggs, sour cream, cream style corn, and whole kernel corn until just combined in a large bowl.
Fold cornbread mix and paprika into the large bowl, until just combined.
Stir in the melted butter into the large bowl until combined.
Pour the batter into the prepared skillet.
Place in the preheated oven, until puffed up and golden, about 35 minutes. Serve warm.
Recipe Note
Notes & Tips:
- To make ahead: Batter can be prepared and refrigerated for up to 12 hours.
- Substitute fresh corn if preferred.
Photo by Laura Kanya
